Maple Mustard Pork Ribs
Maple Mustard Pork Ribs are slow-roasted to fall-off-the-bone tenderness, then finished with a sticky, caramelized glaze of pure maple syrup and whole-grain Dijon mustard.This easy recipe delivers bold, restaurant-quality flavor with minimal hands-on effort, making it perfect for weeknight dinners and weekend gatherings alike.
Equipment
- Rimmed baking sheet
- Aluminum foil
- Small saucepan
- Basting brush
- Sharp chef's knife
Ingredients
- 2 racks pork baby back ribs membrane removed, about 4 to 5 pounds total
- 1/3 cup pure maple syrup 100% pure, not pancake syrup
- 3 tablespoons whole-grain Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar packed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper optional, for heat
Instructions
- Preheat your oven to 300°F (150°C). Remove the thin membrane from the back of each rack of ribs by sliding a butter knife underneath it near one end, then gripping it with a paper towel and pulling it off in one steady motion.
- In a small bowl, combine the brown sugar, smoked paprika, garlic powder, kosher salt, black pepper, and cayenne pepper. Mix well. Coat both sides of the ribs evenly with the dry rub, pressing it firmly into the meat. Allow the ribs to sit at room temperature for at least 30 minutes, or cover and refrigerate overnight for deeper flavor.
- Place each rack of ribs bone-side down on a large piece of aluminum foil and wrap them tightly, sealing all edges. Set the foil-wrapped ribs on a rimmed baking sheet. Roast in the preheated oven for 2.5 to 3 hours, until the meat is very tender and beginning to pull away from the bones.
- While the ribs roast, prepare the maple mustard glaze. In a small saucepan over medium-low heat, whisk together the maple syrup, whole-grain Dijon mustard, apple cider vinegar, and a pinch of salt. Simmer for 5 to 7 minutes, stirring occasionally, until the glaze has thickened slightly. Remove from heat and set aside.
- Once the ribs are tender, carefully unwrap them and increase the oven temperature to 425°F (220°C). Brush a generous layer of the maple mustard glaze over the top and sides of each rack. Return the ribs to the oven, uncovered, and roast for 10 minutes. Baste again with another layer of glaze, then roast for an additional 10 minutes until deeply caramelized and sticky.
- Remove the ribs from the oven and allow them to rest for 10 minutes before slicing. Cut between the bones into individual ribs and serve with any remaining glaze on the side for dipping.
Notes
For the most tender ribs, do not rush the low-and-slow roasting phase. Removing the membrane before cooking is essential for proper seasoning penetration. Watch the ribs closely during the final high-heat glaze phase as the maple syrup can burn quickly. Leftover ribs keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat covered with foil at 300°F with a splash of water or juice to keep them moist.